Cabbage bean soup
by Nina Cohen
Adapted from “Elizabeth David on Vegetables” by Sheryl Julian, Globe food writer, this is an ancient dish from Majorca. It is inexpensive, complex and substantial. And vegan.
2T olive oil
1-2 leeks, sliced
1 onion, chopped
2 garlic cloves, minced
Salt & pepper to taste
1 C canned or preserved tomatoes
1 red bell pepper cored, seeded & chopped
1 green cabbage, cored and chopped
2 qts veg stock or water
½ C dried white beans, soaked overnight and drained
1 bay leaf tied with 1 bunch fresh thyme
Heat olive oil in large heavy-bottomed pot. Add leek, onion, garlic, salt & black pepper. Cook, stirring occasionally, for 10 minutes.
Add tomatoes and red pepper. Cook 15 minutes, stirring often. Add cabbage, stock and water. Bring to the boil. Add beans and bay lealf bundle. Lower heat and simmer, partly covered, for 1 ½ hours or until the cabbage is almost melted. Remove herb bundle. Taste for seasoning and add more salt & pepper if you like.